Hearty Vegetable Soup
Photo by Sidney Bensimon
- 1 of 3 In a large pot, heat 2 tsp EVOO over med-high. Add the mushrooms and 1/8 tsp salt. Reduce heat to medium. Cook 8 min, stirring once.
- 2 of 3 Add 1 tsp EVOO. Stir in the leek and fennel. Cook 3 min. Add carrots, celery, barley, thyme, garlic, and bay leaf. Cook 2 min. Add 10 cups water. Cover and bring to a boil over high. Reduce heat to medium and cook 20 min, until barley is tender.
- 3 of 3 While soup simmers, dice zucchini and yellow squash into 1/4-inch cubes; add during last 5 min of cooking time. Stir in spinach, remaining 1 1/4 tsp salt and freshly ground black pepper to taste.
Servings Per Recipe: 6
Per Serving: 3 g Fat, total, 1 g sat. fat, 24 g carb., 6 g fiber, 5 g sugar, 5 g pro., 657 mg sodium, 136 kcal cal.